1 whole chicken, cooked, skinned, boned, cut into chunks
2 cucumbers, peeled, cubed
1 sweet red pepper, chopped
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
4 ounces plain non-fat yogurt
In medium bowl, mix together cucumber and pepper; sprinkle with vinegar, salt and pepper. Let sit about 5 minutes.
Stir in chicken, seasoned salt and yogurt, tossing gently. Cover and refrigerate until completely chilled.
Serve on dark curly endive.
Makes 4 servings.